Mini Egg Cookie Pie!
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A giant Mini Egg cookie pie with a chocolate chip mini egg cookie dough, white chocolate, and milk chocolate filling with even more Mini Eggs!
Can I just say… this is probably my favourite new recipe ever. A MINI EGG COOKIE PIE?! Oh yes I know, I know I know I know. I have absolutely gone there and posted a mini egg cookie pie, and I hope you are all in love as I am.
Last year I posted my kinder cookie pie, and it was an insane success – we have all seen cookie pies for sale on social media right?! Well, there was no real recipe that I could find that I liked, so I thought I would merge all my cookie love into a recipe.
Cookie pies
Now, however, I wanted to create an easter version – this beautiful mini egg cookie pie. A cookie pie to end all cookie pies, and probably one of the most over-the-top easter recipes that I will probably ever post – but I am totally okay with that, I am here for it.
A cookie pie, if you don’t already know or have guessed from the photos… is a pie, with a cookie dough base, sides, and top, stuffed with a chocolate/nut/anything spread – and usually some chocolates as well. It is a bit OTT, but that is the entire point!
They are a showstopper of a bake that makes a nice alternative to anything cake like for a birthday. I would say they’re a bit more expensive to make, but my gosh… they are worth it. Just look at how glorious it looks in the photos.
Cookie dough
The cookie dough is a very similar version to my NYC cookies, such as my mini egg NYC cookies – and it just works wonders. You need a cookie dough that is relatively ‘dry’ so it is easier to mould and do what you want – and this is by far the best one.
The ratios of ingredients are increased to fit the size of the tin however – as a cookie pie needs to be chunky and huge to get the proper effect in my opinion. The recipe is basically increased by 1.5x so you have enough cookie dough. One-third of the cookie goes on the base, the next third is pressed around the sides, and the final lot is for the top.
- Butter – So to reduce the cost of the bake, you can use a baking spread or a margarine for this cookie dough – but if you prefer, you can still use unsalted butter, they all work well.
- Sugar – As always, I like to use a mix of light brown soft sugar and white granulated sugar for my basic cookie dough. You can use all of one or the other though, you just want the same total weight.
- Egg – Easy standard egg – I tend to use medium eggs in my bakes, but you can use one large egg instead of, along with an egg yolk.
- Vanilla – Optional, but adds a delicious flavour.
- Flour – Always use plain flour in your cookie dough!! You don’t want self raising flour as it will create a cake like cookie. I do also use cornflour as it adds a nice texture, but you can remove it and add 25g more flour.
- Raising agents – For this cookie dough, I use bicarbonate of soda. Bicarb is a classic addition as the raising agent for cookies!
- Salt – If you don’t want to add it, that’s fine – but I adore adding salt to my cookie dough
- Chocolate – obviously, the best bit.
Chocolate Chips
When making this cookie dough I used white chocolate chips and some crushed mini eggs. It’s important to crush the mini eggs as if the chunks are too big they may create gaps in the cookie dough which is definitely not what we are after!
You can of course use a different flavoured chocolate chip if you fancy – I don’t judge. I’ve made these many times using milk chocolate chips, or even all dark chocolate so there was more of a chocolate depth to the cookie dough and it was less sweet.
You can also use other easter themed chocolate, just any hard chocolate will do – you don’t want to use a soft centred chocolate for the cookie dough as it may ruin the shell of the cookie pie!
The filling
For the filling of my mini egg cookie pie I used a mixture of spreads, as I wanted the light colours, I wanted more flavour – and I just love the idea! Half milk chocolate spread, half white chocolate spread – what could possibly be better?!
However, sometimes some chocolate spreads are harder to get hold of compared to others, so you can 100% use whatever spread you want. I often make this with just milk chocolate spread as I also adore it so it really does work wonders.
Assembly
I use this tin when making my cookie pies. I tend to line the base of the tin with a piece of parchment paper, but then I don’t line the sides as you want the cookie dough to stick to the sides.
Once you have put the cookie dough around the base of the tin and the sides, I poured in the chocolate spread – covered the layer in mini eggs and crushed mini eggs, and then poured on the white chocolate – it doesn’t matter if it swirls slightly, this just makes it prettier!
This is where I freeze the cookie pie for about an hour – this is to make sure the spread sets somewhat, so you can add the top third of cookie dough without any problems. Once you have added the final third of cookie dough, you do need to freeze for another hour – I know… lots of waiting.
Bake and chill
You have to bake the cookie for what may seem a surprisingly small amount of time, but all you want to do is to bake the cookie dough – it’s quite a thin layer, and only on the edges – after baking, you MUST leave the cookie pie to set. If you don’t all that spread will spill everywhere.
Without a doubt I will chill my cookie pie overnight – slicing it is easier when set, you can enjoy it, and it is utterly scrumptious and amazing – and if you want to have an easter show stopper this year, you should definitely make this Mini Egg cookie pie!
This beautiful recipe lasts 3-4+ days once made, and you can also freeze it before the baking stage and then bake at a later date. Enjoy!
Mini Egg Cookie Pie!
Ingredients
Cookie Dough
- 200 g unsalted butter
- 225 g light brown soft sugar
- 100 g white granulated sugar
- 1 medium egg
- 1 egg yolk
- 1 tsp vanilla extract
- 425 g plain flour
- 2 tbsp cornflour
- 1.5 tsp bicarbonate of soda
- 1/2 tsp sea salt
- 200 g white chocolate chips
- 200 g mini eggs (crushed)
Filling
- 375 g white chocolate spread
- 375 g milk chocolate spread
- 300 g mini eggs (crushed)
- 100 g mini eggs chocolate bar (optional)
Instructions
- Add the unsalted butter, light brown soft sugar and white granulated sugar to a bowl and beat together until creamy - I use my stand mixer with the beater attachment.
- Add in the egg, egg yolk, and vanilla extract and beat again.
- Add in the plain flour, cornflour, bicarbonate of soda, and salt and beat until a thick cookie dough is formed!
- Add in the white chocolate chips and crushed mini eggs and beat the cookie dough again until distributed well!
- Split the cookie dough into three equal portions (about 475g each).
- Line the bottom of a 8" springform cake tin (at least 2.75" in depth).
- Press the first third of cookie dough onto the bottom of the cake tin.
- Press the second third of cookie dough around the sides of the cake tin evenly.
- Melt the milk chocolate spread for 20 seconds in the microave to loosen slightly or mix in a bowl briefly to loosen. Pour into the cake tin inside the cookie dough case!
- Sprinkle on half of the crushed mini eggs and mini egg chocolate bar for the filling
- Melt the white chocolate spread for 20 seconds in the microave to loosen slightly or mix in a bowl briefly to loosen. Pour on the rest of the chocolate.
- Freeze the pie at this stage for an hour.
- Once frozen, cover the top of the pie with the final third of cookie dough, making sure to seal it well!
- Freeze the pie for another hour whilst you preheat the oven to 200°c for a regular oven, or 180°c for a fan oven like me.
- Once chilled and the oven preheated, bake the pie for 30 minutes until the pie is lovely and golden on top. Leave to cool outside of the oven for an hour and do NOT remove from the tin.
- Once cooled for an hour, put the pie in the fridge and chill for 5-6 hours (or preferably overnight!)
- Once it has been chilled, carefully remove from the tin!
- Using a large and sharp knife, portion the pie!
- ENJOY!
Notes
- I buy my white chocolate spread here
- If your oven runs hot you will want to reduce the temp slightly by 10°c so the pie doesn't burn.
- If you want to reduce costs you can reduce the spread to 500g worth, but its will be shallower!
- If you don't want to use cornflour you need to replace it with 50g more plain flour.
- This cookie pie lasts 3-4+ days (best kept in the fridge!).
- I Used
ENJOY!
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J x
© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.
Hi Jane
Can you use white chocolate melted instead of spread?
I can only seem to find your white chocolate spread in a massive amount, and it’s not in any supermarket
Hiya! Sadly not as the chocolate will harden – you can use any spread you fancy! ope this helps! x
Hi I used duo choc spread white and milk choc mix)from Lidl it was delicious, also you can always make your own choc spreads,
Hope this helps
I use regular white choc and add some veg oil into it and it cuts up fine.
Hi Jane
Has the book dated August 4th got recipe for
Cookie pie in it?
Hi Jane! I would like to try making this recipe in a 2lb loaf tin so I can cut slices rather than wedges – have you tried this, and if so do you know how the recipe quantity would need to be adjusted?
Hi Jane. I’ve got a very quick two part question, do the pie need to soften on the countertop after its been sitting in the freezer overnight? And if so, should I take it out the tin to do this? Thanks.
Hiya! No it does not – hope this helps! x
Hey jane if i wanted to make this a chocolate cookie pie would i just replace a couple tablespoons of flour for cocoa? xx
Hiya! Its not quite a straight swap, as cocoa powder is more drying. Have a look at the ratios of my Triple Chocolate NYC Cookies! Hope this helps! x
I made this for my husbands birthday! I’m not sure if I froze it for too long on that final freeze as the cookie isn’t completely cooked through so it has more of a cookie-dough taste. My husband said that’s why he loved it! Is that normal though? I’ve also made your biscoff drip cake for my daughters birthday today! Thanks for the fab recipes x
Hiya! It will have a slight cookie dough taste, but it may have just needed a few minutes longer! Hope this helps! x
Hi! I was just wondering, could you use “duo chocolate spread” which has white and milk chocolate? Thanks.
Yes absolutely you can – whatever you like! Hope this helps! x
What could be an alternative to the mini eggs so can be made different times other than Easter ?
Hi. How important is the freezer stage?! Can I refrigerate for longer periods as I only have a tiny freezer that won’t fit the tin!
Thank you.
Hiya! This sadly has to be frozen for it to bake properly! Hope this helps! x
Can you substitute the flour for gluten free flour, and if yes would the quantity be the same and will xanthan gum be required? Thanks x
Hiya! I personally have not tried this but it is absolutely worth a go – just a straight swap! Though be sure to check other ingredients for gluten. Hope this helps, let me know! x
Just making this cookie pie at the moment, it’s in freezer for 1st hour can’t wait till I get it cooked and cooled x it’s for my grandchildren for Easter x hoping they will love it x I won’t get to cut it until tomorrow when I’m at theirs , everything I make from your recipes turns out fantastic Jane. Can’t wait to get my new book in August ❤️ Allison
Hey jane its me again lol thanks ill use stork im making it this weekend for my easter party i cant wait!! Im also making your cadburys creme egg cheesecake!! Im sure itll be a triumph!! I couldnt find white chocolate spread in tesco so im using two jars of cadburys milk choc spread instead OMG!!! Look out!! Hope your well jane lots of love xxxx
Hi Jane, I’ve just made this and just wanted to check where the other half of the crushed mini eggs goes? I just ended up putting them all in the middle but think it’s a little full haha. Thanks, Leanne x
Hiya! I put 200g crushed Mini Eggs into the Cookie dough, and 300g into the filling! Hope this helps! x
Hello!
This looks delish!
I’m just wondering if you have a recipe for a dairy milk spread? Or is there a recipe for a chocolate filling the works in these pies? I live in New Zealand and we don’t have dairy milk spread here and I’m not a great fan of Nutella.
Thank you so much xx
Hiya! Unfortunately I do not have a recipe for this currently, however it is on my to do list! Hope this helps! x
Hi,
Can i freeze after cooking and reheat another time?
Thanks
Yes absolutely! Enjoy! x
Can you melt 375g of white chocolate instead of using a spread? Wanted to make it today and can’t find white Chocolate spread anywhere!
Hiya! Unfortunately I don’t think this would work – however if you do give it a go please let me know the outcome! x
Have tried this today using milky bar chocolate as I couldnt get white chocolate spread and it has turns out delicious 🤤 ☺️
oooh sounds yummy! x
Hello can i use stork instead of unsalted butter in the base jane? LOVE your recipes your amaZing and im excited for the new book xxx
Yes absolutely you can! Enjoy & thank you so much! x
Do you have any tips to avoid leaving air gaps between the filling and the top Cookie layer?
Hiya! I would recommend ensuring you push down the top layer firmly and ensuring the spread is as even as possible to avoid this! Hope this helps! x
Hiya. Can you freeze overnight before baking? Thanks
Made this for Easter and it turned out great, everyone enjoyed it. I couldn’t find white chocolate spread. Managed to find some white hazelnut spread from Lidl UK in their Italian section while it was on so bought a few extra. I haven’t seen it there since.
Morrisons have had white chocolate spread in once and I haven’t seen it again.
I’ve made another Pie today and couldn’t find mini eggs so used 300g white chocolate chips and 100g milk chocolate chips for the cookie. Used 5 cream eggs, packet of galaxy counters and a packet of milky bar gold buttons for the filling. Hopefully it turns out as well as my first one.